1. In a heavy skillet, cook sausage over moderate heat, stirring and breaking up any lumps until it is cooked through; transfer with a slotted spoon to paper towels to drain oil. 2. Add olive oil to skillet; 3. Add sliced onions and garlic; cook over moderate-low heat, stirring, until onion is softened. 4. Add the bell peppers and sliced fennel; cook over moderate heat, stirring occasionally, for 5 minutes, or until the bell pepper and fennel are softened. 5. Add the wine and broth; bring to a boil and simmer, covered, for 5 minutes. 6. Add cream and boil the mixture until it is thickened slightly and reduced by about one third. 7. Cook pasta until al dente; drain. 8. Mix fennel, sausage mixture into pasta. 9. Serve immediately with grated Parmesan. ---------------------------------------------------------------------------
Nutrition
Ingredients
